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Vegan Mexican Hot Chocolate
Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Author
Minimalist Baker
Print
5
from
16
votes
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
(hot chocolates)
Course
Beverage
Cuisine
Mayan-Inspired, Mexican-Inspired, Vegan
Freezer Friendly
No
Does it keep?
Best when fresh
Ingredients
2
cups
non-dairy milk
(I used 1/2 full-fat coconut milk 1/2 vanilla almond milk)
3
heaping Tbsp
cocoa powder
(or more for intense chocolate flavor)
2-3
Tbsp
sugar or agave
(or honey if not vegan // depending on your taste)
1/2
tsp
cinnamon
(I recommend Vietnamese as it's sweeter)
1/4
scant tsp
each nutmeg and cayenne
(omit cayenne if you don't like spice)
1/2
tsp
pure vanilla extract
1
pinch
sea salt
US Customary
-
Metric
Instructions
In a small saucepan, bring milk to a low simmer over medium heat.
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
Serve warm with
coconut
(or regular) whipped cream and a drizzle of chocolate syrup.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of
2
servings)
Serving:
1
hot chocolates
Calories:
388
Carbohydrates:
31
g
Protein:
5
g
Fat:
30
g
Saturated Fat:
26
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
95
mg
Fiber:
6
g
Sugar:
24
g